Garlic Parmesan Knots are soft, fluffy bread bites that will make your taste buds dance! Dressed in a buttery garlic sauce and topped with cheesy Parmesan, they’re full of flavor.
Every bite is like a warm hug for your tummy! I love serving them with marinara sauce for dipping—so good, you might need to hide some for yourself. 🤭
Ingredients & Substitutions
Yeast: Active dry yeast is essential for fluffiness. If you need a backup, try instant yeast; it’s the same amount. Just mix it right into the flour!
Olive oil: This gives the knots a lovely flavor. If you don’t have olive oil on hand, canola or melted coconut oil works well too.
Butter: I love unsalted butter for control over saltiness in the garlic mixture. However, if you’re in a pinch, you can use salted butter—just reduce added salt.
Parmesan cheese: Grated Parmesan is a must for that cheesy punch. You can swap it for Pecorino Romano or even mozzarella, though it won’t have quite the same flavor.
Fresh parsley: This brightens up the knots. If you don’t have fresh parsley, dried parsley works in a pinch, but use less as it’s more concentrated.
How Do I Make Sure My Dough Rises Properly?
The rising of your dough is crucial for those fluffy knots! Here’s how to ensure success:
- Use warm water (not hot!) to activate the yeast. It should feel warm to the touch, around 110°F.
- Allow the yeast to bubble and foam for 5-10 minutes; this means it’s happy and ready to work!
- When it’s time to rise, cover the bowl with a clean kitchen towel to keep the dough warm. It loves a cozy environment.
- Pick a draft-free spot in your kitchen to let it rise. If it’s too cold, consider placing it in the oven (turned off) to get some warmth.
Getting it right means fluffy, mouthwatering knots that will disappear fast!
Garlic Parmesan Knots Recipe
Ingredients You’ll Need:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm water (about 110°F/45°C)
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil (plus extra for greasing)
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- Optional: Marinara sauce for dipping
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 1.5 hours for the dough to rise. Baking will take an additional 15-18 minutes. So, plan for about 2 hours total, and your kitchen will smell divine!
Step-by-Step Instructions:
1. Activate Yeast:
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it’s frothy and bubbly. This means your yeast is alive and ready to go!
2. Make Dough:
In a large mixing bowl, mix together the flour and salt. Pour in the yeast mixture and add the olive oil. Stir everything together until a dough starts to form.
3. Knead the Dough:
Turn the dough out onto a floured surface and knead for about 8 minutes. You want it to be smooth and elastic, which means it’s ready for its first rise!
4. First Rise:
Place the dough in a lightly greased bowl, cover it with a towel or plastic wrap, and set it in a warm spot to rise for 1-1.5 hours, or until it has doubled in size.
5. Preheat Oven:
While waiting for the dough, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
6. Shape the Knots:
Once the dough has risen, punch it down gently. Divide the dough into 12 equal pieces. Roll each piece into a rope about 6-7 inches long, and tie each rope into a knot, tucking the ends underneath.
7. Prepare Garlic Butter:
In a small bowl, mix together the melted butter, minced garlic, and chopped parsley. This will coat your knots and add tons of flavor!
8. Coat the Knots:
Place the knots on the prepared baking sheet. Brush each one generously with the garlic butter mixture—don’t be shy!
9. Bake:
Bake the knots for 15-18 minutes or until they turn golden brown. Your kitchen will smell amazing!
10. Finish with Cheese:
Remove the knots from the oven, brush them again with the remaining garlic butter, and sprinkle the grated Parmesan cheese generously on top while they’re still warm.
11. Serve:
Enjoy your Garlic Parmesan Knots warm, ideally with a side of marinara sauce for dipping. They’re perfect as an appetizer or a snack!
Enjoy these fluffy, cheesy, garlicky knots fresh from the oven!
Can I Use Frozen Dough for Garlic Parmesan Knots?
Absolutely! If you have frozen dough, just make sure to thaw it in the refrigerator overnight. Once it’s fully thawed, let it come to room temperature before shaping and baking. You can enjoy freshly baked knots even with store-bought dough!
What Can I Use Instead of Fresh Parsley?
If you don’t have fresh parsley, you can use dried parsley instead—just remember to use about one-third of the amount since it’s more concentrated. Alternatively, fresh basil or oregano can also add a lovely flavor twist!
Can I Make the Dough Ahead of Time?
Yes, you can! After kneading the dough, let it rise as directed, then punch it down and shape it into knots. Instead of baking, cover and refrigerate them for up to 24 hours. When ready to bake, allow them to come to room temperature and rise slightly before baking as instructed.
How Do I Store Leftover Knots?
Store any leftover Garlic Parmesan Knots in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. Enjoy them while they’re still buttery and delicious!